Pages

Tuesday, February 17, 2015

Kara Chutney/Vengaya Chutney

I already have vengaya chutney recipe in the blog. But this Kara Chutney / Vengaya chutney is little different and it has very smooth texture just like in hotels. The key ingredient for this chutney is "Channa Dal". It gives the smooth texture to the Chutney. If you like any kind of spicy chutney ,give it a try.

Ingredients

Onion - 1 1/2 (medium)

Tomato - 1 (small)

Red chili - 3 nos

Garlic pods - 3 nos

Channa Dal - 1/2 tbsp

Gingelly Oil /Sesam Oil - 1 tbsp

Salt - to taste

To Temper

Gingelly Oil /Sesam Oil - 1/2 tsp

Mustard - 1/4 tsp

Urad dal - 1/4 tsp

Asafoedita - pinch

Curry leaves - few

Procedure

Chop the onion and tomato roughly into pieces. Peel the garlic and keep it ready

Then add onion along with pinch of salt , saute till it become translucent and then add tomato and saute it until the tomato become mushy(make sure that onions are cooked,otherwise the chutney will be bitter).

Switch off the flame. Allow to cool completely. And then put it in blender ,along with required salt.

Grind it till smooth. if needed add around 1 tbsp of water and make it smooth paste.

Now temper the ingredients listed under "To Temper" and add it into chutney.

Now Kara/Vengaya chutney is ready. It tastes ready with Idli or any dosa.

Note:

The color of the chutney depends upon the chili and tomato.

If you want bright red color just like in hotel add few pieces of carrot along with onion while sauteing.